Italian Sausage-Stuffed Bell Peppers with Tomato-Mushroom Marinara

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set a cooling rack in it.

Make the marinara: Heat the olive oil in a small saucepan over medium heat for 1 to 2 minutes. When the oil is hot, add the red onion and mushrooms to the pan and sauté for 3 to 4 minutes, until the vegetables have begun to brown, stirring occasionally.

Add the tomato to the saucepan and cook for 3 to 4 minutes, then add the stock, basil, and garlic powder. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until reduced by one-quarter. Stir in the heavy cream and Parmesan cheese.

While the marinara is simmering, make the filling for the peppers: In a large sauté pan over medium heat, heat the coconut oil for 1 to 2 minutes, then add the onions, garlic, and spinach and sauté, stirring occasionally, for 2 to 3 minutes. Transfer to a small mixing bowl and set aside to cool slightly.

In a large bowl, combine the ground sirloin, sausage, cream cheese, feta cheese, Italian seasoning, salt, and pepper with the spinach mixture and ¼ cup of the marinara; mix to incorporate all the ingredients.

Mix together the coconut flour and 1 tablespoon of the hazelnut flour, then evenly dust the inside of each bell pepper with the flour mixture. Stuff each pepper evenly with about 5 ounces of the filling and set on the cooling rack in the prepared sheet pan.

Combine the remaining 2 tablespoons of hazelnut flour, ground flax seeds, and Parmesan cheese in a small bowl, then evenly dust the tops of the stuffed bell peppers.

Bake for 18 to 20 minutes, until the internal temperature of the filling, reaches 155°F. Remove from the oven, plate with the remaining marinara, and serve your low-carb bell peppers immediately.

Store leftover low-carb bell peppers in an airtight container in the refrigerator for up to 4 days.